Colorful, complex and often unexpected, Persian food perfectly reflects its nation of origin. From dusty bazaars stacked with intricate carpets to lush green forests along the Caspian Sea; from rosewater distilleries to centuries-old mosques; it takes time to truly understand Iran, its diverse people and its complex history. But, no matter where you go, there’s always spectacular food. As a second-generation Iranian-American, author Tina Rezvani grew up eating between two cultures, savoring equally the saffron-tinted basmati rice of her heritage and the burritos and pizzas of the land she calls home. Everyday Persian aims not only to teach the reader how to prepare classic Persian dishes, but it also contains modern Persian-American recipes combining culinary traditions. Across more than 120 recipes, this informative and accessible book will give readers a basic knowledge of the fundamentals of Persian cooking, from aash (bean and herb soup) to zereshk polow (rice with barberries).
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